Prep 10 mins
Cook 2 hrs 45 mins
A recipe from the Australian Women's Weekly. Suggested beans can be served on thickly slice sourdough toast. This recipe uses dried beans- overnight soaking is required. Recipe can be made ahead and stored in an airtight container in the fridge. Canned beans can be used for this recipe. Cooking time does not include overnight soaking of the beans
- 473.18 ml dried cannellini beans (400 grams)
- 14.79 ml olive oil
- 1 large brown onion, coarsely chopped
- 2 garlic cloves, sliced thinly
- 2 rindless bacon, rashers chopped coarsely (130 grams)
- 29.58 ml brown sugar
- 59.14 ml maple syrup
- 14.79 ml Dijon mustard (4 teaspoons)
- 400 g chopped tomatoes
- 1000.0 ml water
- flat leaf parsley, finely chopped for decoration
- Wash and strain the beans. Place the beans in a large bowl and cover with water. Stand overnight and then drain them. RInse under fresh cold water and drain the beans again.
- Heat the oil in a large saucepan, add the onion, garlic and bacan. Cook, stirring until the onion softens.
- Stir in the beans, sugar, syrup and mustard. Add undrained tomatoes and the water and then bring to the boil.
- Reduce heat and simmer, covered for about 2 hours or until the beans are tender.
- Uncover, cook, stirring occassionally, about 30 minutes or until the mixture thickens.
- Serve beans on toast, sprinkled with parsley.
The beans were very good. They were just a little sweet, not too much. I'm always on the look-out to use cannellini beans, and will certainly be making these again. I served them for dinner, not breakfast, with some lamb chops and cabbage. Both hubby and I enjoyed them a lot. (I used roasted canned tomatoes - yummm.) Thanks for posting.
These certainly beat commercial baked beans any day just so full of wonderful flavour. I used sugar free maple syrup and sugar substitute for the brown sugar and a 370 gram packet of 4 bean mix and 3 rashers of rindless bacon (140g) but otherwise made as written and the DM and I enjoyed these immensely for breakfast. I did make them yesterday so reheated a cup full in the microwave and will freeze the rest in 1 cup containers which is 2 serves for us as we are restricted on quantity for dietary reasons and going by what is left in the container I think I will get about 8 cups. Thank you **Jubes** made for Make My Recipe.